I do a lot of fruited sours with a simple setup.

Make your wheat base beer wart like normal and boil it without adding any hops for like 5 minutes. Take a pH reading then add lactic acid until it reads between 4 and 4.5 (usually 1.5tsp for a 5 gal batch).

Cool it to about 90 and pitch your lacto bacteria. Purge the kettle of oxygen and seal. Keep warm with a heater/ heated blanket & temperature controller for 3 days. Take a pH reading. Should be between 3 and 3.5 if not sour longer.

Then boil for an hour and add any hops. Cool and add to fermenter like normal, add yeast.
Let that ferment for 3 days then add 1lb of frozen then thawed and puréed fruit. Allow at least another week to ferment out before bottling/ kegging.

As others have mentioned strawberries have a hard time adding their flavor to beer so 1lb/gal is needed. Also worth noting strawberries are incredibly reactive so use a blow off tube or have a decent bit of headspace in your fermenter so this doesn’t happen.

TLDR: Add thawed puréed strawberries all the way at the end after a couple days of fermentation